Imprimer ma sélection
Preparation
Preheat oven to 400°F (200°C).
Toss bread cubes with 3 Tbsp. (45 mL) olive oil until well-coated.
Spread them on a baking sheet and brown about 10 minutes in the oven.
On a baking sheet, roast halved peppers cut-side down about 20 minutes, until skin blackens.
Cool in a paper bag or wrapped in foil. Peel and cube. Set aside.
Thoroughly rinse and drain white beans. Set aside.
In a large bowl, whisk 1/2 cup (125 mL) olive oil with balsamic vinegar. Salt and pepper.
Add beans, bread cubes, tomatoes, peppers, cucumber, onion, black olives and cheese.
Toss until all ingredients are coated with dressing.
Refrigerate for about 2 hours to saturate all ingredients with dressing.
Add basil just before serving.
Adjust seasoning and serve chilled.